Growing up in Lahore, one gets used to eating chickpea Pulao at least once a week. If it’s not cooked in your own kitchen, the Aunty who lives down the street will definitely send it over!
The reason for its popularity is that it is economical, full of proteins and fibre and a wholesome meal in one pot.
For those meatless days, when you want to eat something simple, nutritious and tasty, chickpea Pulao is the best meal choice.
I usually forget to soak the chickpeas a night before, so I pressure cook them with a pinch of baking soda when I need them. OR if you are in a hurry, simply use the canned ones – just rinse them with fresh water to get rid of extra salt and preservatives.
For Chickpea Pulao , gluten free, vegetarian :
2+1/2 cups long grained basmati rice
2 cups boiled or canned chickpeas
1 medium onion, chopped
2 tablespoons ginger-garlic paste
1 stick cinnamon
2 black cardamoms
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black pepper
1/2 teaspoon turmeric
3 teaspoons salt
1/4 cup vegetable oil
This Is What You Do :
Heat oil in a wide mouthed, deep pan on medium heat. Add onions and fry till they turn brown.
Add the ginger-garlic paste, salt and dry spices. Sauté for 2-3 minutes.
Add 1/4 cup water,cover the pan, let the masala simmer for another 2-3 minutes or till it picks up the colour from the onions.
Add rice and boiled chickpeas, pour in water to come 1 inch above the contents of the pan.
Cover the pan, let rice cook on medium heat till all water is absorbed.
Turn the heat down to minimum, place a skillet under the rice pan, wrap the lid of the pan in a clean cotton kitchen towel, cover the pan.
Leave the rice to steam for 10-15 minutes.
Serve hot with cumin Raita, mint chutney and fresh salad.
Makes 6 servings